Archive | March, 2013

Quinoa Pilaf (Low GI)

31 Mar

Low GI

I love Quinoa – ever since i found out it was low GI, i couldn’t believe it. It’s so versatile and can be used just like any rice/couscous. It has a really delicious taste and goes well with any vegetable/meat too.

Quinoa Pilaf

1 Package of Quinoa (2 cups) (see picture for what i used)
4 cups of low sodium chicken broth
1 zucchini, split down the middle, then sliced again down the middle of one side, cut in 1/2 inch round slices
1 cup of a red bell pepper, cut in 1/2 inch pieces
1 cup of an orange pepper, cut in 1/2 inch pieces
1/2 pound of asparagus, sliced diagonally in 3/4 inch pieces
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
2 cloves of garlic, minced
2 tbsp lemon juice
Freshly ground black pepper, per taste
Sea Salt, per taste

Cook the quinoa in the chicken broth as per package instructions. If no instructions are available, bring chicken broth to a boil, stir in quinoa, lower heat and cover, let simmer for 15 minutes until done. Fluff with a fork when ready. Meanwhile, combine all vegetables in a lightly oiled skillet on medium heat, add minced garlic and lemon juice and saute until soft (about 10 minutes). Combine quinoa with the vegetables. Add parsley and green onions, black pepper and sea salt, and serve.

Blackened Salmon

31 Mar

High Protein

I decided to make Blackened Salmon for us to eat for dinner tomorrow (cooking on a sunday for weeknight meals) – I’ve never used this combination of spices or these pretty thin wild salmon fillets before. Came out really good for my first try! Your turn!

Blackened Salmon

1 lb salmon fillets (amt. to your liking)
1 tbsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp thyme
1 tsp basil
1 tsp black pepper
Olive oil, for drizzling

Drizzle olive oil on a skillet on medium-high heat. Combine paprika, oregano, garlic powder, thyme, basil, and black pepper in a small bowl. Drizzle olive oil (about 1/2-1 tsp per each fillet) on the fish, then rub the spice mixture on the fish equally. Top with a little more olive oil to set the spices onto the fish. Place the fish upside down(spice side down) onto the skillet. Let cook and shift from side to side if need be. Serve with veggies or in salad and enjoy!